KitchenAid KP26M1XNP Pro 600™ Series 6 Quart Bowl-Lift Stand Mixer

INSTRUCTIONS AND RECIPES - Transcript

• Page 1: BOWL LIFT STAND MIXER INSTRUCTIONS AND RECIPES 18005416390 Details Inside 9708307C
• Page 2 - English - : Were so confident the quality of our products meets the exacting standards of KitchenAid that if your stand mixer should fail within the first year of ownership KitchenAid will arrange to deliver an identical or comparable replacement to your door free of charge and arrange to have your failed stand mixer returned to us Your replacement stand mixer will also be covered by our one year full warranty Please follow these instructions to receive this quality service If you reside in the 50 United States and your KitchenAid stand mixer should fail within the first year of ownership simply call our tollfree Customer Satisfaction Center at 18005416390 8 am to 8 pm Monday through Friday 10 am to 5 pm Saturday Eastern Time Give the consultant your complete shipping address No PO Box Numbers please When you receive your replacement stand mixer use the carton and packing materials to pack up your failed stand mixer In the carton include your name and address on a sheet of paper along with a copy of the proof of purchase register receipt credit card charge slip etc For a detailed explanation of warranty terms and conditions including how to arrange for service outside the United States see the Warranty section HassleFree Replacement Warranty Proof of Purchase and Product Registration Always keep a copy of the sales receipt showing the date of purchase of your stand mixer Proof of purchase will assure you of in warranty service Before you use your stand mixer please fill out and mail your product registration card packed with the stand mixer This card will enable us to contact you in the unlikely event of a product safety notification and assist us in complying with the provisions of the Consumer Product Safety Act This card does not verify your warranty Please complete the following for your personal records Model Number Serial Number Date Purchased Store Name
• Page 3 - English - : Table of Contents HassleFree Replacement WarrantyInside Front Cover Product Registration CardInside Front Cover Stand Mixer Safety 4 Important Safeguards4 Warranty5 For the 50 United States and District of Columbia 5 For Puerto Rico6 Arranging for Service after the Warranty Expires6 Arranging for Service Outside the 50 United States and Puerto Rico 6 Ordering Accessories and Replacement Parts6 Electrical Requirements7 Troubleshooting Problems7 About Your Mixer Bowl Lift Stand Mixer Features8 Assembling Your Bowl Lift Mixer9 Using the Pouring Shield 10 Using Your KitchenAid Attachments11 Mixing Time11 Mixer Use11 Care and Cleaning 12 Beater to Bowl Clearance 12 Speed Control Guide 10 Speed Mixers13 Mixing Tips 14 Egg Whites15 Whipped Cream 15 Attachments and Accessories General Instructions16 Appetizers Entrees and Vegetables 17 Cakes and Frostings27 Cookies Bars and Candies40 Pies and Desserts 50 Yeast Breads and Quick Breads 55 General Instructions for Mixing and Kneading Yeast Dough 55 Bread Making Tips56 KitchenAid Attachments and Accessories 80
• Page 4 - English - : IMPORTANT SAFEGUARDS When using electrical appliances basic safety precautions should always be followed including the following 1 Read all instructions 2 To avoid risk of electrical shock do not put stand mixer in water or other liquid 3 Close supervision is necessary when any appliance is used by or near children 4 Unplug stand mixer from outlet when not in use before putting on or taking off parts and before cleaning 5 Avoid contacting moving parts Keep hands hair clothing as well as spatulas and other utensils away from beater during operation to reduce the risk of injury to persons andor damage to the stand mixer 6 Do not operate stand mixer with a damaged cord or plug or after the stand mixer malfunctions or is dropped or damaged in any manner Return appliance to the nearest authorized service center for examination repair or electrical or mechanical adjustment Call the KitchenAid Customer Satisfaction Center at 18005416390 for more information 7 The use of attachments not recommended or sold by KitchenAid may cause fire electrical shock or injury 8 Do not use the stand mixer outdoors 9 Do not let the cord hang over edge of table or counter 10 Remove flat beater wire whip or dough hook from stand mixer before washing SAVE THESE INSTRUCTIONS THIS PRODUCT IS DESIGNED FOR HOUSEHOLD USE ONLY Your safety and the safety of others are very important We have provided many important safety messages in this manual and on your appliance Always read and obey all safety messages This is the safety alert symbol This symbol alerts you to potential hazards that can kill or hurt you and others All safety messages will follow the safety alert symbol and either the word DANGER or WARNING These words mean You can be killed or seriously injured if you dont immediately follow instructions You can be killed or seriously injured if you dont follow instructions All safety messages will tell you what the potential hazard is tell you how to reduce the chance of injury and tell you what can happen if the instructions are not followednot followed Stand Mixer Safety
• Page 5 - English - : Length of Warranty One Year Full Warranty from date of purchase KitchenAid Will Pay For Your Choice of HassleFree Replacement of your stand mixer See inside front cover for details on how to arrange for service or call the Customer Satisfaction Center tollfree at 18005416390 OR The replacement parts and repair labor costs to correct defects in materials and workmanship Service must be provided by an Authorized KitchenAid Service Center See the KitchenAid Stand Mixer Warranty for Puerto Rico on the following page on how to arrange for service KitchenAid Will Not Pay For A Repairs when stand mixer is used in other than normal single family home use B Damage resulting from accident alteration misuse or abuse C Any shipping or handling costs to deliver your stand mixer to an Authorized Service Center D Replacement parts or repair labor costs for stand mixers operated outside the 50 United States and District of Columbia KITCHENAID DOES NOT ASSUME ANY RESPONSIBILITY FOR INCIDENTAL OR CONSEQUENTIAL DAMAGES Some states do not allow the exclusion or limitation of incidental or consequential damages so this exclusion may not apply to you This warranty gives you specific legal rights and you may also have other rights which vary from state to state This warranty extends to the purchaser and any succeeding owner for stand mixers operated in the 50 United States and District of Columbia KitchenAid Stand Mixer Warranty for the 50 United States and District of Columbia
• Page 6 - English - : KitchenAid Stand Mixer Warranty for Puerto Rico A limited one year warranty extends to the purchaser and any succeeding owner for stand mixers operated in Puerto Rico During the warranty period all service must be handled by an Authorized KitchenAid Service Center Please bring the stand mixer or ship it prepaid and insured to the nearest Authorized Service Center Call toll free 18005416390 to learn the location of a Service Center near you Your repaired stand mixer will be returned to you prepaid and insured For service information call tollfree 18005416390 or write to Customer Satisfaction Center KitchenAid Portable Appliances PO Box 218 St Joseph MI 49085 Arranging for Service after the Warranty Expires Consult your local KitchenAid dealer or the store where you purchased the stand mixer for information on how to obtain service Arranging for Service Outside the 50 United States and Puerto Rico To order accessories or replacement parts for your stand mixer call toll free 18005416390 or write to Customer Satisfaction Center KitchenAid Portable Appliances PO Box 218 St Joseph MI 49085 Ordering Accessories and Replacement Parts
• Page 7 - English - : Please read the following before calling your service center 1 The stand mixer may warm up during use Under heavy loads with extended mixing time periods you may not be able to comfortably touch the top of the stand mixer This is normal 2 The stand mixer may emit a pungent odor especially when new This is common with electric motors 3 If the flat beater hits the bowl stop the stand mixer See the Beater to Bowl Clearance section Keep a copy of the sales receipt showing the date of purchase Proof of purchase will assure you of inwarranty service If your stand mixer should malfunction or fail to operate please check the following Is the stand mixer plugged in Is the fuse in the circuit to the stand mixer in working order If you have a circuit breaker box be sure the circuit is closed Turn the stand mixer off for 1015 seconds then turn it back on If the mixer still does not start allow it to cool for 30 minutes before turning it back on If the problem is not due to one of the above items see the Arranging for Service section Do not return the stand mixer to the retailer as they do not provide service Electrical Requirements Volts 120 AC only Hertz 60 The wattage rating for your stand mixer is printed on the serial plate Do not use an extension cord If the power supply cord is too short have a qualified electrician or serviceman install an outlet near the appliance The maximum rating is based on the attachment that draws the greatest load power Other recommended attachments may draw significantly less power Troubleshooting Problems Electrical Shock Hazard Plug into a grounded 3 prong outlet Do not remove ground prong Do not use an adapter Do not use an extension cord Failure to follow these instructions can result in death fire or electrical shock
• Page 8 - English - : O F F 0 S TIR R E S E T Bowl Lift Stand Mixer Features Motor Head Bowl Height Adjustment Screw Bowl Lift Handle not shown Attachment Knob Attachment Hub See the Attachments and Accessories section Locating Pins Wire Whip Flat Beater PowerKnead Spiral Dough Hook Speed Control Knob Bowl Support Beater Shaft Stainless Steel Bowl Bowl Handle
• Page 9 - English - : Assembling Your Bowl Lift Mixer To Attach Bowl 1 Be sure speed control is OFF and stand mixer is unplugged 2 Place bowl lift handle in down position 3 Fit bowl supports over locating pins 4 Press down on back of bowl until bowl pin snaps into spring latch 5 Raise bowl before mixing 6 Plug into a grounded 3 prong outlet To Raise Bowl 1 Rotate handle to straightup position 2 Bowl must always be in raised locked position when mixing 3 Turn beater to right hooking beater over the pin on shaft 4 Plug into a grounded 3 prong outlet To Remove Flat Beater Wire Whip or PowerKnead Spiral Dough Hook 1 Slide speed control to OFF and unplug 2 Press beater upward and turn to the left 3 Pull beater from beater shaft Household Stand Mixer Speed Control Plug into a grounded 3 prong outlet Speed control lever should always be set on lowest speed for starting then gradually moved to desired higher speed to avoid splashing ingredients out of bowl See the Speed Control Guide section Pin Raise Electrical Shock Hazard Plug into a grounded 3 prong outlet Do not remove ground prong Do not use an adapter Do not use an extension cord Failure to follow these instructions can result in death fire or electrical shock To Lower Bowl 1 Rotate handle back and down To Remove Bowl 1 Be sure speed control is OFF and stand mixer is unplugged 2 Place bowl lift handle in down position 3 Remove flat beater wire whip or spiral dough hook 4 Grasp bowl handle and lift straight up and off locating pins To Attach Flat Beater Wire Whip or PowerKnead Spiral Dough Hook 1 Slide speed control to OFF and unplug 2 Slip flat beater on beater shaft OFF0 STIR RESET
• Page 10 - English - : Attaching the Pouring Shield 1 Make sure the speed control lever is set to the OFF0 position 2 Unplug the stand mixer 3 Attach desired accessory and raise the mixing bowl 4 Slide pouring shield collar around beater shaft centering collar over rim of bowl Using the Pouring Shield Pour ingredients into the mixing bowl through the chute portion of shield IMPORTANT Make sure the guides on the bottom of the chute rest on the rim of the bowl to keep ingredients from falling outside the bowl as they are added Using the Pouring Shield Removing the Pouring Shield 1 Make sure the speed control lever is set to the OFF0 position 2 Unplug the stand mixer 3 Remove pouring chute from collar 4 Slide pouring shield collar off bowl 5 Lower the bowl support by turning the bowllift lever clockwise 6 Remove accessory and the mixing bowl Cleaning the Pouring Shield Wash in warm sudsy water If you wish you may place on the top rack of your dishwasher If Pouring Shield is included AutoReset Motor Protection If the stand mixer stops due to overload slide the speed control lever to OFF After a few minutes the stand mixer will automatically reset Slide the Speed Control Lever to the desired speed and continue mixing If the stand mixer does not restart see the Troubleshooting Problems section Pouring Chute
• Page 11 - English - : Using Your KitchenAid Attachments Flat Beater for normal to heavy mixtures cakes biscuits creamed frostings quick breads candies meat loaf cookies mashed potatoes pie pastry Wire Whip for mixtures that need air incorporated eggs sponge cakes egg whites angel food cakes heavy cream mayonnaise boiled frostings some candies PowerKnead Spiral Dough Hook for mixing and kneading yeast doughs breads coffee cakes rolls buns pizza dough Mixing Time Your KitchenAid stand mixer will mix faster and more thoroughly than most other electric stand mixers Therefore the mixing time in most recipes must be adjusted to avoid overbeating With cakes for example beating time may be half as long as with other stand mixers Mixer Use NOTE Do not scrape bowl while stand mixer is operating The bowl and beater are designed to provide thorough mixing without frequent scraping Scraping the bowl once or twice during mixing is usually sufficient Turn stand mixer off before scraping The stand mixer may warm up during use Under heavy loads with extended mixing time you may not be able to comfortably touch the top of the stand mixer This is normal Injury Hazard Unplug mixer before touching beaters Failure to do so can result in broken bones cuts or bruises
• Page 12 - English - : Bowl white flat beater and white spiral dough hook may be washed in an automatic dishwasher Or clean them thoroughly in hot sudsy water and rinse completely before drying Wire whip burnished spiral dough hook and burnished flat beater should be hand washed and dried immediately Do not wash wire whip burnished spiral dough hook and burnished flat beater in a dishwasher Do not store beaters on shaft Care and Cleaning 1 Unplug stand mixer 2 Place bowl lift handle in down position 3 Attach flat beater 4 Adjust so flat beater just clears bottom surface of bowl when in lifted position by turning screw A counterclockwise to raise the bowl and clockwise to lower the bowl Just a slight turn is all that is required the screw will not rotate more than 4 turn 90 degrees in either direction The full range of adjustment is 2 turn or 180 degrees 5 Place bowl lift handle in up position to check clearance 6 Repeat steps 4 and 5 if necessary NOTE When properly adjusted the flat beater will not strike on the bottom or side of the bowl If the flat beater or the wire whip is so close that it strikes the bottom of the bowl coating may wear off the beater or wires on whip may wear Beater to Bowl Clearance Your stand mixer is adjusted at the factory so the flat beater just clears the bottom of the bowl If for any reason the flat beater hits the bottom of the bowl or is too far away from the bowl you can correct the clearance easily NOTE Always be sure to unplug stand mixer before cleaning Wipe stand mixer with a soft damp cloth Do not use householdcommercial cleaners Do not immerse in water Wipe off beater shaft frequently removing any residue that may accumulate A
• Page 13 - English - : Speed Control Guide All speeds have the Soft Start feature which automatically starts the stand mixer at a lower speed to help avoid ingredient splashout and flour puff at startup then quickly increases to the selected speed for optimal performance Number of Speed Stir Speed STIR For slow stirring combining mashing starting all mixing procedures Use to add flour and dry ingredients to batter and add liquids to dry ingredients Do not use STIR speed to mix or knead yeast doughs 2 SLOW MIXING For slow mixing mashing faster stirring Use to mix and knead yeast doughs heavy batters and candies start mashing potatoes or other vegetables cut shortening into flour mix thin or splashy batters Use with Can Opener attachment 4 MIXING For mixing semiheavy batters such as BEATING cookies Use to combine sugar and shortening and to add sugar to egg whites for meringues Medium speed for cake mixes Use with Food Grinder Rotor SlicerShredder Pasta Roller and FruitVegetable Strainer 6 BEATING For mediumfast beating creaming or CREAMING whipping Use to finish mixing cake doughnut and other batters High speed for cake mixes Use with Citrus Juicer attachment 8 FAST BEATING For whipping cream egg whites and WHIPPING boiled frostings 10 FAST WHIPPING For whipping small amounts of cream egg whites or for final whipping of mashed potatoes Use with Pasta Maker and Grain Mill attachments NOTE Will not maintain fast speeds under heavy loads such as when using Pasta Maker or Grain Mill attachments Use Speed 2 to mix or knead yeast doughs Use of any other speed creates high potential for stand mixer failure The PowerKnead Spiral Dough Hook efficiently kneads most yeast dough within 4 minutes
• Page 14 - English - : Mixing Tips Converting Your Recipe for the Mixer The mixing instructions for recipes in this book can guide you in converting your own favorite recipes for preparation with your KitchenAid stand mixer Look for recipes similar to yours and then adapt your recipes to use the procedures in the similar KitchenAid recipes For example the quick mix method sometimes referred to as the dump method is ideal for simple cakes such as the Quick Yellow Cake and Easy White Cake included in this book This method calls for combining dry ingredients with most or all liquid ingredients in one step More elaborate cakes such as Caramel Walnut Banana Torte should be prepared using the traditional cake mixing method With this method sugar and the shortening butter or margarine are thoroughly mixed creamed before other ingredients are added For all cakes mixing times may change because your KitchenAid stand mixer works more quickly than other mixers In general mixing a cake with the KitchenAid stand mixer will take about half the time called for in most cake recipes To help determine the ideal mixing time observe the batter or dough and mix only until it has the desired appearance described in your recipe such as smooth and creamy To select the best mixing speeds use the Speed Control Guide section Adding Ingredients Always add ingredients as close to side of bowl as possible not directly into moving beater The Pouring Shield can be used to simplify adding ingredients NOTE If ingredients in very bottom of bowl are not thoroughly mixed then the beater is not far enough into the bowl See the Beater to Bowl Clearance section Cake Mixes When preparing packaged cake mixes use Speed 2 for low speed Speed 4 for medium speed and Speed 6 for high speed For best results mix for the time stated on the package directions Adding Nuts Raisins or Candied Fruits Follow individual recipes for guidelines on including these ingredients In general solid materials should be folded in the last few seconds of mixing on STIR Speed The batter should be thick enough to keep the fruit or nuts from sinking to the bottom of the pan during baking Sticky fruits should be dusted with flour for better distribution in the batter Liquid Mixtures Mixtures containing large amounts of liquid ingredients should be mixed at lower speeds to avoid splashing Increase speed only after mixture has thickened
• Page 15 - English - : Egg Whites Place room temperature egg whites in clean dry bowl Attach bowl and wire whip To avoid splashing gradually turn to designated speed and whip to desired stage See chart below AMOUNT SPEED 1 egg white GRADUALLY to 10 24 egg whitesGRADUALLY to 8 6 or more egg whitesGRADUALLY to 8 Whipping Stages With your KitchenAid stand mixer egg whites whip quickly So watch to avoid overwhipping This list tells you what to expect Frothy Large uneven air bubbles Begins to Hold Shape Air bubbles are fine and compact product is white Soft Peak Tips of peaks fall over when wire whip is removed Almost Stiff Sharp peaks form when wire whip is removed but whites are actually soft Stiff but not Dry Sharp stiff peaks form when wire whip is removed Whites are uniform in color and glisten Stiff and Dry Sharp stiff peaks form when wire whip is removed Whites are speckled and dull in appearance Whipped Cream Pour cold whipping cream into chilled bowl Attach bowl and wire whip To avoid splashing gradually turn to designated speed and whip to desired stage See chart below AMOUNT SPEED 4 cup 50 mL GRADUALLY to 10 2 cup 125 mL GRADUALLY to 10 1 cup 250 mL GRADUALLY to 8 1 pint 500 mLGRADUALLY to 8 Whipping Stages Watch cream closely during whipping Because your KitchenAid stand mixer whips so quickly there are just a few seconds between whipping stages Look for these characteristics Begins to Thicken Cream is thick and custardlike Holds its Shape Cream forms soft peaks when wire whip is removed Can be folded into other ingredients when making desserts and sauces Stiff Cream stands in stiff sharp peaks when wire whip is removed Use for topping on cakes or desserts or filling for cream puffs
• Page 16 - English - : Attachments and Accessories To Attach 1 Turn stand mixer off and unplug 2 Loosen attachment knob by turning it counterclockwise 3 Flip up hinged hub cover 4 Insert attachment shaft housing into attachment hub making certain that attachment power shaft fits into square attachment hub socket It may be necessary to rotate attachment back and forth When attachment is in proper position the pin on the attachment will fit into the notch on the hub rim 5 Tighten attachment knob by turning clockwise until attachment is completely secured to stand mixer 6 Plug into a grounded 3 prong outlet General Information KitchenAid Attachments are designed to assure long life The attachment power shaft and hub socket are of a square design to eliminate any possibility of slipping during the transmission of power to the attachment The hub and shaft housing are tapered to assure a snug fit even after prolonged use and wear KitchenAid Attachments require no extra power unit to operate them the power unit is builtin See the Use and Care Guide that came with your stand mixer attachments for speed settings and operating time Not part of mixer General Instructions Attachment Hub Socket Attachment Knob Notch Pin Attachment Shaft Housing Attachment Power Shaft Hinged Hub Cover Attachment Housing Electrical Shock Hazard Plug into a grounded 3 prong outlet Do not remove ground prong Do not use an adapter Do not use an extension cord Failure to follow these instructions can result in death fire or electrical shock
• Page 17 - English - : Crabmeat Dip 1 package 8 oz light cream cheese 1 cup reducedfat cottage cheese 4 cup reducedcalorie mayonnaise 1 can 6 2 oz crabmeat flaked 1 tablespoon lemon juice 3 tablespoons chopped green onions 2 teaspoon garlic salt 3 drops hot pepper sauce Place cream cheese cottage cheese and mayonnaise in mixer bowl Attach bowl and flat beater to mixer Turn to Speed 6 and beat about 1 minute or until well blended Stop and scrape bowl Add all remaining ingredients Turn to Speed 6 and beat about 1 minute or until all ingredients are combined Refrigerate until well chilled Serve with assorted crackers or raw vegetables Yield 24 servings 2 tablespoons per serving Per serving About 42 cal 4 g protein 1 g carb 3 g fat 12 mg chol 180 mg sodium 4 ounces light cream cheese 2 cup marshmallow cream 1 can 8 oz crushed pineapple well drained 2 teaspoons grated orange peel Place cream cheese in mixer bowl Attach bowl and flat beater to mixer Turn to Speed 2 and mix about 30 seconds Stop and scrape bowl Add marshmallow cream pineapple and orange peel Turn to Speed 4 and beat about 30 seconds Stop and scrape bowl Turn to Speed 4 and beat about 30 seconds Refrigerate at least 2 hours Serve with sliced fresh fruit if desired Yield 12 servings 2 tablespoons per serving Per serving About 61 cal 1 g protein 11 g carb 2 g fat 3 mg chol 58 mg sodium Creamy Pineapple Fruit Dip APPETIZERS ENTREES AND VEGETABLES To Remove 1 Turn stand mixer off and unplug 2 Loosen attachment knob by turning it counterclockwise Rotate attachment slightly back and forth while pulling out 3 Replace attachment hub cover Tighten attachment knob by turning it clockwise
• Page 18 - English - : 1 package 8 oz light cream cheese 2 cup shredded hot pepper Monterey Jack cheese 4 cup bean or black bean dip 2 cup thick and chunky salsa 2 cup chopped green onions 4 cup sliced pitted ripe olives Place cream cheese in mixer bowl Attach bowl and flat beater to mixer Turn to Speed 2 and mix about 30 seconds Stop and scrape bowl Add Monterey Jack cheese Turn to Speed 2 and mix about 30 seconds Spread cheese mixture on 10quot serving plate to within 1 or 2quot of edge Spread bean dip over cheese Spread salsa over bean dip Top with onions and olives Refrigerate until ready to serve Serve with tortilla chips if desired Yield 12 servings 4 cup per serving Per serving About 70 cal 4 g protein 3 g carb 5 g fat 12 mg chol 265 mg sodium Layered Mexican Dip 2 packages 8 oz each light cream cheese softened 1 package 125 oz taco seasoning mix 3 eggs 2 cups shredded MarbleJack cheese 1 can 4 oz green chilies 1 cup light sour cream 1 cup salsa Place cream cheese and taco seasoning mix in mixer bowl Attach bowl and flat beater to mixer Turn to Speed 6 and beat about 2 minutes or until fluffy Stop and scrape bowl Turn to Speed 4 and add eggs one at a time beating about 15 seconds after each addition Stop and scrape bowl Add cheese and green chilies Turn to STIR Speed and mix 15 seconds Pour mixture into greased 9quot springform pan Bake at 350ºF for 40 minutes or until knife inserted near center comes out clean Remove from oven and spread with sour cream Return to oven and bake 5 minutes longer Cool 15 minutes Refrigerate 3 to 8 hours Before serving remove outer ring and spread top of cheesecake with salsa Serve with taco chips if desired Yield 20 servings 1 wedge per serving Per serving About 136 cal 7 g protein 5 g carb 9 g fat 59 mg chol 421 mg sodium Fiesta Cheesecake Appetizer
• Page 19 - English - : 1 cup shredded sharp Cheddar cheese 1 cup shredded Swiss cheese 1 package 8 oz light cream cheese 2 tablespoons chopped fresh chives 2 teaspoons Worcestershire sauce 4 teaspoon paprika 2 teaspoon garlic powder 4 cup finely chopped pecans Nutty Cheese Ball Place all ingredients except pecans in mixer bowl Attach bowl and flat beater to mixer Turn to Speed 4 and beat about 1 minute or until well blended On waxed paper shape mixture into a ball Roll ball in chopped pecans Wrap in waxed paper Refrigerate until serving time Serve with assorted crackers or raw vegetables Yield 24 servings 2 tablespoons per serving Per serving About 65 cal 4 g protein 1 g carb 5 g fat 13 mg chol 109 mg sodium 1 baguette loaf cut into 2quot slices 2 teaspoons butter or margarine 2 cup finely chopped onion 1 clove garlic minced 1 package 9 oz frozen chopped spinach thawed and squeezed dry 1 package 8 oz light cream cheese 4 cup roasted red peppers 2 cup shredded Cheddar cheese Place baguette slices on baking sheet Bake at 375F for 4 to 6 minutes or until toasted Set aside Melt butter in 10quot skillet over medium heat Add onion and garlic Cook and stir 2 to 3 minutes or until softened Add spinach Cook and stir 30 to 60 seconds or until warm Cool slightly Place cream cheese in mixer bowl Attach bowl and flat beater to mixer Turn to Speed 2 mix about 30 seconds Add spinach mixture Continuing on Speed 2 mix about 30 seconds Add red peppers Continuing on Speed 2 mix about 30 seconds Spread spinach mixture on toasted baguette slices Top each slice with about 1 teaspoon Cheddar cheese Bake at 375F for 5 to 8 minutes or until thoroughly heated and cheese is melted Serve warm Yield 12 servings 2 crostini per serving Per serving About 141 cal 6 g protein 16 g carb 6 g fat 12 mg chol 324 mg sodium Spinach and Cheese Crostini
• Page 20 - English - : MushroomOnion Tartlets Pastry Crusts 4 oz light cream cheese 3 tablespoons butter or margarine divided 4 cup plus 1 teaspoon allpurpose flour 8 oz fresh mushrooms coarsely chopped 2 cup chopped green onions Filling 1egg 4 teaspoon dried thyme leaves 2 cup shredded Swiss cheese To Make Pastry Crusts Place cream cheese and 2 tablespoons butter in mixer bowl Attach bowl and flat beater to mixer Turn to Speed 4 and beat about 1 minute Stop and scrape bowl Add 4 cup flour Turn to Speed 2 and mix about 1 minute or until well blended Form mixture into a ball Wrap in waxed paper and chill 1 hour Clean mixer bowl and beater To Make Filling Melt remaining 1 tablespoon butter in 10quot skillet over medium heat Add mushrooms and onions Cook and stir until tender Remove from heat Cool slightly Divide chilled dough into 24 pieces Press each piece into miniature muffin cup greased if desired For filling place egg remaining 1 teaspoon flour and thyme in mixer bowl Attach bowl and flat beater to mixer Turn to Speed 6 and beat about 30 seconds Stir in cheese and cooled mushroom mixture Spoon into pastrylined muffin cups Bake at 375F for 15 to 20 minutes or until egg mixture is puffed and golden brown Serve warm Yield 12 servings 2 tartlets per serving Per serving About 98 cal 4 g protein 8 g carb 6 g fat 33 mg chol 83 mg sodium
• Page 21 - English - : Herbed Whipped Squash 1 large butternut squash baked about 3 cups cooked 4 cup butter or margarine melted 2 teaspoon dried tarragon leaves 8 teaspoon salt 8 teaspoon black pepper Scoop cooked squash out of shell and place in mixer bowl Attach bowl and wire whip to mixer Turn to Speed 4 and beat about 30 seconds Add all remaining ingredients Turn to Speed 2 and mix about 30 seconds Turn to Speed 4 and beat about 2 minutes Yield 6 servings 2 cup per serving Per serving About 107 cal 1 g protein 11 g carb 7 g fat 0 mg chol 137 mg sodium 2 medium sweet potatoes cooked and peeled 2 cup lowfat milk 3 cup sugar 2 eggs 2 tablespoons butter or margarine 2 teaspoon nutmeg 2 teaspoon cinnamon Crunchy Praline Topping 2 tablespoons butter or margarine melted 4 cup corn flakes 4 cup chopped walnuts or pecans 4 cup firmly packed brown sugar Place potatoes in mixer bowl Attach bowl and flat beater to mixer Turn to Speed 2 and mix about 30 seconds Add milk sugar eggs 2 tablespoons butter nutmeg and cinnamon Turn to Speed 4 and beat about 1 minute Spread mixture in greased 9quot pie plate Bake at 400F for 20 minutes or until set Clean bowl and beater Place all topping ingredients in mixer bowl Attach bowl and flat beater to mixer Turn to STIR Speed and mix about 15 seconds Spread on hot puff Bake 10 minutes longer Yield 6 servings 2 cup per serving Per serving About 268 cal 6 g protein 35 g carb 12 g fat 2 mg chol 176 mg sodium Sweet Potato Puff
• Page 22 - English - : Appetizer Cream Puffs with Creamy Feta Olive Filling Cream Puffs 1 cup water 2 cup butter or margarine 4 teaspoon salt 1 cup allpurpose flour 4 eggs Filling 1 package 8 oz light cream cheese 4 oz crumbled tomatobasil feta cheese 2 cup light sour cream 3 cup finely chopped kalamata or ripe olives 2 teaspoon lemon pepper seasoning To Make Cream Puffs Heat water butter and salt in a medium saucepan over high heat to a full rolling boil Reduce heat and quickly stir in flour mixing vigorously until mixture leaves sides of pan in a ball Place flour mixture in mixer bowl Attach bowl and flat beater Turn to Speed 2 and add eggs one at a time beating about 30 seconds after each addition Stop and scrape bowl Turn to Speed 4 and beat about 15 seconds Drop dough onto greased baking sheets forming 36 mounds 2quot apart Bake at 400ºF for 10 minutes Reduce heat to 350ºF and bake 25 minutes longer Turn off oven Remove pans from oven Cut a small slit in side of each puff Return pans to oven turned off for 10 minutes leaving oven door ajar Cool completely on rack To Make Filling Combine all ingredients in mixer bowl Attach bowl and flat beater Turn to Speed 2 and mix about 30 seconds or until blended Pipe or spoon about 1 tablespoon filling into each cream puff Yield 36 servings 1 filled cream puff per serving Per serving About 72 cal 2 g protein 4 g carb 5 g fat 37 mg chol 132 mg sodium
• Page 23 - English - : Mashed Potatoes 5 large potatoes about 2 2 lbs peeled quartered and boiled 2 cup lowfat milk heated 2 tablespoons butter or margarine 1 teaspoon salt 8 teaspoon black pepper Warm mixer bowl and flat beater with hot water dry Place hot potatoes in bowl Attach bowl and flat beater to mixer Gradually turn to Speed 2 and mix about 1 minute or until smooth Add all remaining ingredients Turn to Speed 4 and beat about 30 seconds or until milk is absorbed Gradually turn to Speed 6 and beat about 1 minute or until fluffy Stop and scrape bowl Exchange flat beater for wire whip Turn to Speed 10 and whip 2 to 3 minutes Yield 9 servings 4 cup per serving Per serving About 111 cal 2 g protein 19 g carb 3 g fat 8 mg chol 296 mg sodium VARIATIONS Garlic Mashed Potatoes Substitute 1 teaspoon garlic salt for salt Per serving About 111 cal 2 g protein 19 g carb 3 g fat 8 mg chol 239 mg sodium Mashed Potatoes for a Crowd Prepare as directed above using 6 qt mixer bowl Yield 18 servings 4 cup per serving 9 large potatoes about 5 lbs peeled quartered and boiled 3 cups lowfat milk heated 3 tablespoons butter or margarine 2 teaspoons salt 4 teaspoon black pepper
• Page 24 - English - : Baked Pastry Shell see the Pie Pastry section 1 tablespoon oil 1 small onion chopped 1 medium green bell pepper chopped 8 oz sliced fresh mushrooms 6 eggs 3 cup lowfat milk 1 tablespoon chopped fresh parsley 1 teaspoon salt 5 drops hot pepper sauce 1 cup 4 oz reduced fat shredded Swiss cheese Follow procedure for Baked Pastry Shell Cool 10 minutes Meanwhile heat oil in large nonstick skillet over mediumhigh heat Add onion and bell pepper Cook about 1 minute stirring frequently Add mushrooms Cook and stir about 2 minutes or until vegetables are tender Set aside Place eggs milk parsley salt and hot pepper sauce in mixer bowl Attach bowl and wire whip to mixer Turn to Speed 2 and mix 1 to 2 minutes Sprinkle half of cheese in pastry shell Top with vegetables Pour egg mixture over vegetables Top with remaining cheese Bake at 350F for 30 to 35 minutes or until knife inserted in center comes out clean Let stand about 5 minutes before serving Yield 8 servings Per serving filling and crust About 264 cal 12 g protein 17 g carb 16 g fat 172 mg chol 561 mg sodium Garden Quiche
• Page 25 - English - : 1 cup salsa divided 2 cups soft bread crumbs 1 small onion chopped 1 egg 1 tablespoon Worcestershire sauce 1 teaspoon dried thyme 2 teaspoon garlic salt 4 teaspoon pepper 1 pound lean ground beef 2 pound ground turkey Place 4 cup salsa bread crumbs onion egg Worcestershire sauce thyme garlic salt and pepper in mixer bowl Attach bowl and flat beater to mixer Turn to STIR Speed mix about 30 seconds Add beef and turkey Continuing on STIR Speed mix about 45 seconds or until blended Divide mixture into 3 equal parts Shape each part into a loaf about 6 x 3 x 12quot Place loaves on rack in shallow baking pan Spoon remaining salsa on tops of loaves Bake at 350F for 40 to 45 minutes or until no longer pink in center Yield 6 servings 2 servings per loaf Per serving About 167 cal 11 g protein 16 g carb 6 g fat 47 mg chol 426 mg sodium VARIATION Mexican Appetizer Meatballs Form meat mixture into 1quot balls Place in 13 x 9 x 2quot rectangular baking pan Bake at 400F for 20 to 25 minutes or until no longer pink inside Serve with salsa if desired Yield 18 servings 2 meatballs per serving Per serving About 124 cal 9 g protein 11 g carb 5 g fat 36 mg chol 287 mg sodium Meat Loaf for a Crowd Double the ingredients and mix in the 6 qt mixer bowl Yield 12 servings 2 loaf per serving Mexican Meat Loaf
• Page 26 - English - : Filling 2 tablespoons butter or margarine 3 boneless skinless chicken breast halves cut into 2quot pieces 1 medium onion or 3 shallots sliced 8 ounces button or crimini mushrooms halved or quartered 1 can 14 2 oz diced tomatoes undrained 2 tablespoons flour 2 teaspoon dried thyme leaves Pastry Topping 2 cup water 4 cup butter or margarine cut up 4 teaspoon salt 2 cup allpurpose flour 2 eggs 2 oz sharp Cheddar cheese diced To Make Filling Melt butter in large skillet over medium heat Add chicken and onion Cook and stir 3 minutes Add mushrooms Cook and stir 5 minutes Add tomatoes flour and thyme Cook and stir until thickened and bubbly Cover and keep warm on low heat To Make Pastry Topping Heat water butter and salt in small saucepan over high heat to a full rolling boil Reduce heat and quickly stir in flour mixing vigorously until mixture leaves sides of pan in a ball Place flour mixture in mixer bowl Attach bowl and flat beater to mixer Turn to Speed 2 and add eggs one at a time mixing about 30 seconds after each addition Stop and scrape bowl Turn to Speed 4 and beat about 15 seconds Add cheese Turn to STIR Speed and mix about 10 seconds Pour hot filling into 2qt casserole dish sprayed with nostick cooking spray Spoon pastry into 4 mounds on top of chicken mixture Bake at 400F for 35 to 45 minutes or until pastry is puffed and browned and filling is bubbly Yield 4 servings Per serving About 507 cal 39 g protein 24 g carb 28 g fat 240 mg chol 706 mg sodium Chicken and Mushroom Casserole with Cheese Puff Topping
• Page 27 - English - : 4 cups allpurpose flour 3 cups sugar 3 teaspoons baking powder 2 teaspoon salt 2 cup shortening 1 cup lowfat milk 1 teaspoon vanilla 2 eggs Combine dry ingredients in mixer bowl Add shortening milk and vanilla Attach bowl and flat beater to mixer Turn to Speed 2 and mix about 1 minute Stop and scrape bowl Add eggs Continuing on Speed 2 mix about 30 seconds Stop and scrape bowl Turn to Speed 6 and beat about 1 minute Pour batter into two greased and floured 8 or 9quot round baking pans Bake at 350F for 30 to 35 minutes or until toothpick inserted in center comes out clean Cool 10 minutes Remove from pans Cool completely on wire rack Frost if desired Yield 12 to 16 servings Per serving About 272 cal 4 g protein 42 g carb 10 g fat 37 mg chol 175 mg sodium Quick Yellow Cake 2 cups allpurpose flour 2 cups sugar 3 teaspoons baking powder 2 teaspoon salt 2 cup shortening 1 cup lowfat milk 1 teaspoon vanilla 4 egg whites Combine dry ingredients in mixer bowl Add shortening milk and vanilla Attach bowl and flat beater to mixer Turn to Speed 2 and mix about 1 minute Stop and scrape bowl Add egg whites Turn to Speed 6 and beat about 1 minute or until smooth and fluffy Pour batter into two greased and floured 8 or 9quot round baking pans Bake at 350F for 30 to 35 minutes or until toothpick inserted in center comes out clean Cool 10 minutes Remove from pans Cool completely on wire rack Frost if desired Yield 12 to 16 servings Per serving About 267 cal 4 g protein 42 g carb 9 g fat 2 mg chol 183 mg sodium Easy White Cake CAKES AND FROSTINGS
• Page 28 - English - : Topping 1 cup firmly packed brown sugar 2 cup butter or margarine 4 cup whipping cream 1 cup chopped walnuts Cake 2 cups sugar 2 cup butter or margarine softened 1 cup 2 medium mashed ripe banana 1 teaspoon vanilla 3 eggs 2 cups allpurpose flour 4 teaspoons baking powder 1 teaspoon baking soda 2 teaspoon salt 4 cup buttermilk Filling 2 cup sugar 3 tablespoons all purpose flour 4 teaspoon salt 1 cup lowfat milk 1 egg beaten 1 teaspoon vanilla 1 tablespoons butter or margarine 2 medium bananas thinly sliced 2 cup whipping cream whipped To Make Topping Place brown sugar butter and cream in small saucepan Heat over low heat just until butter melts stirring constantly Pour over bottoms of three 8 or 9quot round baking pans Sprinkle with walnuts To Make Cake Place sugar and butter in mixer bowl Attach bowl and flat beater to mixer Turn to Speed 2 and mix about 30 seconds Stop and scrape bowl Add banana and vanilla Continuing on Speed 2 mix about 30 seconds Continuing on Speed 2 add eggs one at a time mixing about 15 seconds after each addition Stop and scrape bowl Combine flour baking powder baking soda and salt in small bowl Add half of flour mixture to sugar mixture in mixer bowl Turn to Speed 2 and mix about 30 seconds Add buttermilk and remaining flour mixture Gradually turn to Speed 6 and beat about 30 seconds Spread batter evenly over nut mixture in pans Bake at 350F for 25 to 30 minutes or until toothpick inserted in center comes out clean Cool in pans about 3 minutes Remove from pans and cool completely on wire racks Meanwhile to make filling combine sugar flour and salt in medium saucepan Gradually stir in milk Heat to boiling over medium heat stirring constantly Stir about 4 cup hot mixture into beaten egg in separate bowl Pour egg mixture into saucepan Cook until mixture is bubbly stirring constantly Remove from heat Stir in vanilla and butter Cool slightly Refrigerate 1 hour while cake is cooling To assemble torte place one cake layer nut side up on large plate Spread with half of filling Arrange half of banana slices over filling Top with second layer nut side up Spread with remaining filling and banana slices Top with remaining cake layer nut side up Top torte with whipped cream Store in refrigerator Yield 16 to 20 servings Per serving About 451 cal 7 g protein 65 g carb 19 g fat 58 mg chol 384 mg sodium Caramel Walnut Banana Torte
• Page 29 - English - : 4 cups allpurpose flour 2 cups sugar divided 2 cups egg whites about 12 to 15 egg whites 2 teaspoons cream of tartar 4 teaspoon salt 2 teaspoons vanilla or 2 teaspoon almond extract Mix flour and 2 cup sugar in small bowl Set aside Place egg whites in mixer bowl Attach bowl and wire whip to mixer Gradually turn to Speed 6 and whip 30 to 60 seconds or until egg whites are frothy Add cream of tartar salt and vanilla Turn to Speed 8 and whip 2 to 2 2 minutes or until whites are almost stiff but not dry Turn to Speed 2 Gradually add remaining 1 cup sugar and mix about 1 minute Stop and scrape bowl Remove bowl from mixer Spoon floursugar mixture onefourth at a time over egg whites Fold in gently with spatula just until blended Pour batter into ungreased 10quot tube pan With knife gently cut through batter to remove large air bubbles Bake at 375F for 35 minutes or until crust is golden brown and cracks are very dry Immediately invert cake onto funnel or soft drink bottle Cool completely Remove from pan Yield 16 servings Per serving About 124 cal 4 g protein 27 g carb 0 g fat 0 mg chol 79 mg sodium Angel Food Cake
• Page 30 - English - : 3 cups allpurpose flour 2 cups sugar 3 teaspoons baking powder 2 teaspoon salt 2 cups butter softened 2 cup lowfat milk 1 teaspoon vanilla 1 teaspoon almond extract 6 eggs Combine dry ingredients in mixer bowl Add butter milk vanilla and almond extract Attach bowl and flat beater to mixer Turn to STIR Speed and mix about 1 minute Stop and scrape bowl Turn to Speed 6 and beat about 2 minutes Stop and scrape bowl Turn to Speed 2 and add eggs one at a time mixing about 15 seconds after each addition Turn to Speed 4 and beat about 30 seconds Pour batter into greased and floured 10quot tube pan Bake at 350F for 1 hour 15 minutes or until toothpick inserted in center comes out clean Cool completely on wire rack Remove cake from pan Yield 16 servings Per serving About 419 cal 5 g protein 44 g carb 25 g fat 143 mg chol 378 mg sodium VARIATION Double Chocolate Pound Cake Add 2 cup unsweetened Dutchprocessed cocoa powder to dry ingredients Reduce butter to 1 cup Increase milk to 1 cup Omit almond extract Prepare as directed above Bake at 325F for 1 hour 20 minutes Chocolate Glaze Melt 1 square 1 oz semisweet chocolate and 1 teaspoon shortening in small saucepan over low heat stirring to blend Drizzle over cake Yield 16 servings Per serving cake and glaze About 390 cal 6 g protein 55 g carb 18 g fat 99 mg chol 289 mg sodium OldFashioned Pound Cake
• Page 31 - English - : Italian Cream Cake 5 eggs separated 2 cup butter or margarine 2 cup shortening 4 cup sugar 2 cups allpurpose flour 1 teaspoon baking soda 1 cup buttermilk 1 teaspoon vanilla 2 cups coconut 1 cup chopped pecans Place egg whites in mixer bowl Attach bowl and wire whip to mixer Turn to Speed 8 and whip 2 to 3 minutes or until egg whites are stiff but not dry Place egg whites in another bowl Place butter shortening and sugar in mixer bowl Attach bowl and flat beater to mixer Turn to Speed 4 and mix about 2 2 minutes or until light and fluffy Continuing on Speed 4 add egg yolks one at a time mixing about 15 seconds after each addition Stop and scrape bowl Mix flour and baking soda Add half to sugar mixture in mixer bowl Turn to Speed 2 and mix about 30 seconds Add buttermilk vanilla and remaining flour mixture Gradually turn to Speed 4 and beat about 1 minute Add coconut and pecans Turn to STIR Speed and mix just until blended Remove bowl from mixer Gently fold in beaten egg whites with spatula just until blended Pour batter into greased and floured 13 x 9 x 2quot baking pan Bake at 350F for 40 to 50 minutes or until toothpick inserted in center comes out clean Cool completely on wire rack Spread with Cream Cheese Frosting Yield 15 servings NOTE For best flavor chill cake in refrigerator several hours or overnight Place all ingredients in mixer bowl Attach bowl and flat beater to mixer Turn to Speed 2 and mix about 30 seconds or until blended Stop and scrape bowl Turn to Speed 4 and beat about 2 minutes or until smooth and creamy Spread on cooled cake Per serving About 626 cal 7 g protein 77 g carb 33 g fat 112 mg chol 351 mg sodium Cream Cheese Frosting 4 cups powdered sugar 1 package 8 oz light cream cheese softened 2 cup butter or margarine softened 1 teaspoon vanilla
• Page 32 - English - : Chocolate Cake 2 cups allpurpose flour 3 cups sugar 1 teaspoon baking powder 2 teaspoon baking soda 2 teaspoon salt 2 cup shortening 1 cup lowfat milk 1 teaspoon vanilla 2 eggs 2 squares 1 oz each unsweetened chocolate melted Combine dry ingredients in mixer bowl Add shortening milk and vanilla Attach bowl and flat beater to mixer Turn to Speed 2 and mix about 1 minute Stop and scrape bowl Add eggs and chocolate Continuing on Speed 2 mix about 30 seconds Stop and scrape bowl Turn to Speed 6 and beat about 1 minute Pour batter into two greased and floured 8 or 9quot round baking pans Bake at 350F for 30 to 35 minutes or until toothpick inserted in center comes out clean Cool 10 minutes Remove from pans Cool completely on wire rack Frost if desired Yield 12 to 16 servings Per serving About 285 cal 4 g protein 41 g carb 12 g fat 37 mg chol 185 mg sodium Apple Cake 2 cups allpurpose flour 1 cup wholewheat flour 2 cups sugar 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoon salt 2 teaspoons cinnamon 2 teaspoon nutmeg 2 cups applesauce 2 cup butter or margarine melted 2 eggs 1 cup chopped peeled apple 2 cup chopped walnuts Caramel Creme Frosting if desired see the Caramel Creme Frosting section Combine dry ingredients in mixer bowl Add applesauce butter and eggs Attach bowl and flat beater to mixer Turn to Speed 2 and mix about 1 minute Stop and scrape bowl Turn to Speed 4 and beat about 30 seconds Add apple and walnuts Turn to STIR Speed and mix just until blended Pour batter into greased and floured 13 x 9 x 2quot baking pan Bake at 350F for 35 to 40 minutes or until toothpick inserted in center comes out clean Cool completely on wire rack Frost with Caramel Creme Frosting if desired Yield 12 to 16 servings Per serving About 318 cal 5 g protein 51 g carb 11 g fat 36 mg chol 315 mg sodium VARIATION Apple Cake Made Ahead Double all ingredients and prepare in 6 qt mixer bowl Bake in two pans Enjoy one cake now freeze the second and frost when ready to serve Yield 24 to 32 servings
• Page 33 - English - : Sunshine Chiffon Cake 2 cups allpurpose flour 2 cups sugar 1 tablespoon baking powder 2 teaspoon salt 4 cup cold water 2 cup oil 7 egg yolks beaten 1 teaspoon vanilla 2 teaspoons grated lemon rind 7 egg whites 2 teaspoon cream of tartar Combine flour sugar baking powder and salt in mixer bowl Add water oil egg yolks vanilla and lemon rind Attach bowl and wire whip to mixer Turn to Speed 4 and beat about 1 minute Stop and scrape bowl Continuing on Speed 4 beat about 15 seconds Pour mixture into another bowl Clean mixer bowl and wire whip Place egg whites and cream of tartar in mixer bowl Attach bowl and wire whip to mixer Turn to Speed 8 and whip 2 to 2 2 minutes or until whites are stiff but not dry Remove bowl from mixer Gradually add flour mixture to egg whites Fold in gently with spatula just until blended Pour batter into ungreased 10quot tube pan Bake at 325F for 60 to 75 minutes or until top springs back when lightly touched Immediately invert cake onto funnel or soft drink bottle Cool completely Remove from pan Drizzle with Lemon Glaze Lemon Glaze 1 cup powdered sugar 1 tablespoon butter or margarine softened 23 tablespoons lemon juice Combine powdered sugar and butter in small bowl Stir in lemon juice 1 tablespoon at a time until glaze is of desired consistency Yield 16 servings Per serving About 256 cal 4 g protein 38 g carb 10 g fat 93 mg chol 152 mg sodium
• Page 34 - English - : Chocolate Almond Brownie Cake Cake 7 squares 1 oz each semisweet chocolate 2 cup butter or margarine 3 eggs separated 2 cup sugar 2 teaspoon almond extract 2 tablespoons all purpose flour Glaze 1 square 1 oz semisweet chocolate 1 teaspoon shortening Topping 2 cup whipping cream 1 tablespoon powdered sugar 4 teaspoon almond extract 2 tablespoons sliced almonds To Make Cake Melt chocolate and butter in medium saucepan over low heat stirring constantly Remove from heat cool slightly Place egg whites in mixer bowl Attach bowl and wire whip to mixer Turn to Speed 8 and whip 1 to 2 minutes or until stiff peaks form Place egg whites in another bowl Clean mixer bowl and wire whip Place chocolate mixture sugar and almond extract in mixer bowl Attach bowl and flat beater to mixer Turn to Speed 4 and beat about 1 minute Stop and scrape bowl Continuing on Speed 4 add egg yolks one at a time beating about 30 seconds after each addition Continuing on Speed 4 add flour and beat about 15 seconds Gently fold in egg whites with spatula Spoon batter into 8quot springform pan that has been greased and floured on the bottom only Bake at 375F for 20 to 25 minutes or until set in center Cool completely on wire rack before glazing Clean mixer bowl To Make Glaze Melt chocolate and shortening in small saucepan over low heat stirring to blend Drizzle over cake To Make Topping Place cream powdered sugar and almond extract in mixer bowl Attach wire whip and bowl to mixer Turn to Speed 10 and whip 30 to 60 seconds or until stiff peaks form Pipe or spoon whipped cream in ring over top of cake Sprinkle with almonds Store in refrigerator Yield 16 servings Per serving About 180 cal 3 g protein 17 g carb 13 g fat 58 mg chol 74 mg sodium
• Page 35 - English - : Double Lemon Cake Roll To Make Cake Place eggs in mixer bowl Attach bowl and wire whip to mixer Turn to Speed 8 and whip eggs about 3 minutes or until very thick and lemon colored Continuing on Speed 8 gradually add sugar beating about 1 minute Stop and scrape bowl Add water vanilla and lemon extract Turn to Speed 4 and beat about 30 seconds Continuing on Speed 4 gradually add flour baking powder and salt Beat about 30 seconds or until batter is smooth Line a 15 2 x10 2 x1quot baking pan with waxed paper aluminum foil or parchment paper Grease well Pour batter into pan spreading to corners Bake at 375F for 11 to 13 minutes or until toothpick inserted in center comes out clean Remove from oven and immediately turn onto a towel sprinkled with powdered sugar Remove paper or foil Roll cake and towel together Cool completely on wire rack To Make Lemon Filling Place ingredients in mixer bowl Attach bowl and flat beater to mixer Turn to Speed 4 and beat about 1 2 minutes or until well mixed Spread on cooled cake roll When cool unroll cake and spread with Lemon Filling Reroll and sprinkle with powdered sugar Yield 10 servings 1quot slice per serving Per serving About 217 cal 6 g protein 35 g carb 6 g fat 96 mg chol 213 mg sodium Cake 4 eggs 4 cup granulated sugar 4 cup water 2 teaspoon vanilla 2 teaspoon lemon extract 3 cup allpurpose flour 1 teaspoon baking powder 4 teaspoon salt Lemon Filling 1 package 8 oz light cream cheese softened 1 cup powdered sugar 1 tablespoon lemon juice 2 teaspoons grated lemon peel
• Page 36 - English - : Gingered Pear UpsideDown Cake Topping 2 cup packed brown sugar 4 cup butter or margarine 1 tablespoon light corn syrup 1 tablespoon finely chopped crystallized ginger 1 large ripe pear Cake 1 cup granulated sugar 2 cup shortening 1 teaspoon vanilla 2 eggs 2 cups allpurpose flour 2 cup lowfat milk 1 tablespoon finely chopped crystallized ginger 2 teaspoons baking powder 2 teaspoon nutmeg 4 teaspoon salt To Make Topping Combine brown sugar butter and corn syrup in small saucepan Cook and stir over mediumlow heat for 3 to 5 minutes or until smooth Pour evenly into 9quot round or square cake pan that has been sprayed with nostick cooking spray Sprinkle evenly with chopped ginger Set aside To Make Cake Place granulated sugar shortening and vanilla in mixer bowl Attach bowl and flat beater to mixer Turn to Speed 2 and mix about 45 seconds Continuing on Speed 2 add eggs and mix about 45 seconds longer Continuing on Speed 2 add remaining cake ingredients and mix about 30 seconds Stop and scrape bowl Turn to Speed 6 and beat about 1 minute Peel core and slice pear Arrange pear slices evenly over sugar mixture in pan Spread batter evenly over pear slices Bake at 350ºF for 45 to 55 minutes or until center springs back when touched lightly Let stand in pan about 3 minutes Invert onto serving plate Serve warm or at room temperature Yield 8 servings Per serving About 462 cal 5 g protein 66 g carb 21 g fat 70 mg chol 210 mg sodium
• Page 37 - English - : Cappuccino Fudge Cupcakes Cupcakes 2 cup butter or margarine softened 2 cups sugar 3 eggs 4 cup milk 1 tablespoon plus 2 teaspoons instant espresso or coffee granules 4 cups allpurpose flour 2 teaspoons baking powder 4 teaspoon salt Coffee Cream 2 cups heavy cream 4 cup sugar 2 teaspoons instant espresso or coffee granules optional Fudge Sauce 4 squares 1 oz each semisweet chocolate 2 cup whipping cream 4 teaspoon cinnamon To Make Cupcakes Place butter in bowl Attach bowl and flat beater to mixer Turn to Speed 6 and gradually add sugar beating about 3 minutes or until light and fluffy Turn to Speed 4 and add eggs one at a time beating for 30 seconds after each addition Stop and scrape bowl Dissolve instant espresso in milk Set aside Combine flour baking powder and salt Turn to STIR Speed and add 3 of the flour mixture alternately with 2 of the milk mixture mixing 15 seconds after each addition Spoon batter into 8 greased and floured custard cups Place cups on baking sheet Bake at 350F for 30 to 35 minutes or until toothpick inserted into cupcake comes out clean Remove from custard cups and cool on wire rack Top with Coffee Cream and serve with Fudge Sauce To Make Coffee Cream Combine cream sugar and espresso in bowl Attach bowl and wire whip to mixer Turn to Speed 8 and whip cream until stiff To Make Fudge Sauce Place chocolate cream and cinnamon in small saucepan Cook and stir over low heat until chocolate is melted and mixture is combined Yield 8 servings 8 cupcakes Per serving About 690 cal 8 g protein 76 g carb 40 g fat 187 mg chol 291 mg sodium VARIATION Cupcakes for a Party Double all ingredients and prepare in 6 qt mixer bowl Fill paperlined standardsize muffin pans twothirds full Bake at 350F for 18 to 22 minutes or until toothpick inserted into cupcake comes out clean Yield 48 cupcakes 48 servings Per serving About 227 cal 3 g protein 25g carb 14 g fat 64 mg chol 59 mg sodium
• Page 38 - English - : Caramel Creme Frosting 2 cup butter or margarine 1 cup firmly packed brown sugar 4 cup lowfat milk 1 cup miniature marshmallows 2 cups powdered sugar 2 teaspoon vanilla Melt butter in medium saucepan Add brown sugar and milk stirring to blend Heat to boiling Cook about 1 minute stirring constantly Remove from heat Add marshmallows Stir until marshmallows melt and mixture is smooth Place powdered sugar in mixer bowl Add brown sugar mixture and vanilla Attach bowl and flat beater to mixer Turn to STIR Speed and mix about 30 seconds Turn to Speed 4 and beat about 1 minute or until smooth and creamy Spread on cake while warm Yield 12 to 16 servings frosting for 2layer or 13 x 9 x 2quot cake Per serving About 228 cal 0 g protein 41 g carb 7 g fat 0 mg chol 98 mg sodium Fluffy Frosting 2 cups sugar 2 teaspoon cream of tartar 2 teaspoon salt 2 cup water 2 tablespoons light corn syrup 2 egg whites 2 teaspoons vanilla Place sugar cream of tartar salt water and corn syrup in saucepan Cook and stir over medium heat until sugar is completely dissolved forming a syrup Place egg whites in mixer bowl Attach bowl and wire whip to mixer Turn to Speed 10 and whip about 45 seconds or until whites begin to hold shape Continuing on Speed 10 slowly pour hot syrup into egg whites in a fine stream and whip 1 to 1 2 minutes Add vanilla and whip about 5 minutes longer or until frosting loses its gloss and stands in stiff peaks Frost cake immediately Yield 12 to 16 servings frosting for 2layer or 13 x 9 x 2quot cake Per serving About 109 cal 1 g protein 27 g carb 0 g fat 0 mg chol 101 mg sodium
• Page 39 - English - : Buttercream Frosting 3 cup butter or margarine softened 4 cup whipping cream or evaporated milk 1 teaspoon vanilla 4 teaspoon salt 4 cups powdered sugar divided Lowfat milk if necessary Place butter in mixer bowl Attach bowl and flat beater to mixer Turn to Speed 4 and beat about 1 minute or until creamy Stop and scrape bowl Add cream vanilla salt and 1 cup powdered sugar Turn to STIR Speed and mix about 30 seconds Stop and scrape bowl Turn to Speed 2 and mix about 1 2 minutes or until well blended Stop and scrape bowl Turn to STIR Speed Gradually add remaining 3 cups powdered sugar and mix until blended Stop and scrape bowl if necessary Add milk 1 teaspoon at a time if necessary Turn to Speed 4 and beat about 1 minute or until smooth Yield 12 to 16 servings frosting for 2layer or 13 x 9 x 2quot cake Per serving About 219 cal 0 g protein 40 g carb 7 g fat 21 mg chol 103 mg sodium VARIATION Chocolate Buttercream Frosting Mix 3 cup cocoa with powdered sugar in small bowl Add to softened butter cream vanilla and salt Continue as directed above Yield 12 to 16 servings frosting for 2layer or 13 x 9 x 2quot cake Per serving About 224 cal 1 g protein 41 g carb 7 g fat 21 mg chol 103 mg sodium Orange Cream Cheese Frosting 4 cups powdered sugar 1 package 8 oz light cream cheese 1 teaspoon orange juice 2 teaspoon grated orange peel Place all ingredients in mixer bowl Attach bowl and flat beater to mixer Turn to STIR Speed and mix about 30 seconds or until blended Turn to Speed 4 and beat about 2 minutes or until smooth and creamy Yield 12 to 16 servings frosting for 2layer or 13 x 9 x 2quot cake Per serving About 196 cal 2 g protein 41 g carb 3 g fat 7 mg chol 107 mg sodium
• Page 40 - English - : COOKIES BARS AND CANDIES Creamy NoCook Mints 3 ounces light cream cheese 4 teaspoon mint flavoring 2 drops green food color or color of choice 44 2 cups powdered sugar Superfine sugar Place cream cheese flavoring and food color in mixer bowl Attach bowl and flat beater to mixer Turn to Speed 2 and mix about 30 seconds or until smooth Continuing on Speed 2 gradually add powdered sugar and mix about 1 2 minutes or until mixture becomes very stiff To make mints dip individual flexible candy molds in superfine sugar Press in mint mixture Turn out onto waxed paper covered with superfine sugar Repeat until all mixture is used OR Shape mixture into 4quot balls using about 1 teaspoon for each ball Roll in superfine sugar Place on waxed paper covered with superfine sugar Flatten slightly with thumb to form 4quot thick patties If desired press back of fork lightly on patties to form ridges Store mints tightly covered in refrigerator Mints also freeze well Yield 42 servings 2 candies per serving Per serving About 54 cal 0 g protein 13 g carb 0 g fat 1 mg chol 12 mg sodium
• Page 41 - English - : Chocolate Fudge Butter 2 cups sugar 8 teaspoon salt 4 cup evaporated milk 1 teaspoon light corn syrup 2 squares 1 oz each unsweetened chocolate 2 tablespoons butter or margarine 1 teaspoon vanilla 2 cup chopped walnuts or pecans Butter sides of heavy 2qt saucepan Combine sugar salt evaporated milk corn syrup and chocolate in pan Cook and stir over medium heat until chocolate melts and sugar dissolves Cook to soft ball stage 236F without stirring Remove immediately from heat Add butter without stirring Cool to lukewarm 110F Stir in vanilla Pour mixture into mixer bowl Attach bowl and flat beater to mixer Turn to Speed 2 and mix about 8 minutes or until fudge stiffens and loses its gloss Quickly turn to STIR Speed and add walnuts mixing just until blended Spread in buttered 9 x 9 x 2quot baking pan Cool at room temperature Cut into 1quot squares when firm Yield 64 servings 1 square per serving Per serving About 59 cal 1 g protein 7 g carb 3 g fat 1 mg chol 12 mg sodium VARIATION Chocolate Fudge for a Crowd Triple all ingredients and prepare in the 6 qt mixer bowl Increase mixing time at Speed 2 to 9 minutes Spread in buttered 15 x 10 x 1quot baking pan Cut into 1quot squares when firm Yield 150 servings 1 square per serving Per serving About 75 cal 2 g protein 9 g carb 4 g fat 1 mg chol 15 mg chol
• Page 42 - English - : Divinity 3 cups sugar 4 cup light corn syrup 2 cup water 2 egg whites 1 teaspoon almond extract 1 cup chopped walnuts or pecans Place sugar corn syrup and water in heavy saucepan Cook and stir over medium heat to hard ball stage 248F Remove from heat and let stand until temperature drops to 220F without stirring Place egg whites in mixer bowl Attach bowl and wire whip to mixer Turn to Speed 8 and whip about 1 minute or until soft peaks form Gradually add syrup in a fine stream and whip about 2 2 minutes longer Turn to Speed 4 Add almond extract and whip 20 to 25 minutes or until mixture starts to become dry Turn to STIR Speed and add walnuts mixing just until blended Drop mixture from measuring tablespoon onto waxed paper or greased baking sheet to form patties Yield 20 servings 2 pieces per serving Per serving About 192 cal 2 g protein 40 g carb 4 g fat 0 mg chol 15 mg sodium
• Page 43 - English - : Chocolate Chip Cookies 1 cup granulated sugar 1 cup brown sugar 1 cup butter or margarine softened 2 eggs 2 teaspoons vanilla 1 teaspoon baking soda 1 teaspoon salt 3 cups allpurpose flour 12 ounces semisweet chocolate chips Place sugars butter eggs and vanilla in mixer bowl Attach bowl and flat beater to mixer Turn to Speed 2 and mix about 30 seconds Stop and scrape bowl Turn to Speed 4 and beat about 30 seconds Stop and scrape bowl Turn to STIR Speed Gradually add baking soda salt and flour to sugar mixture and mix about 2 minutes Turn to Speed 2 and mix about 30 seconds Stop mixer and scrape bowl Add chocolate chips Turn to STIR Speed and mix about 15 seconds Drop by rounded teaspoonfuls onto greased baking sheets about 2quot apart Bake at 375F for 10 to 12 minutes Remove from baking sheets immediately and cool on wire racks Yield 54 servings 1 cookie per serving Per serving About 117 cal 1 g protein 17 g carb 5 g fat 8 mg chol 106 mg sodium VARIATIONS Macadamia Chocolate Chunk Cookies Decrease granulated sugar to 4 cup Decrease flour to 2 4 cups Add 2 cup unsweetened cocoa powder with the flour Follow mixing directions above Omit chocolate chips Turn to STIR Speed Add 1 package 8 oz semisweet baking chocolate cut into small chunks and 1 jar 3 2 oz macadamia nuts coarsely chopped Mix just until blended Bake at 325F for 12 to 13 minutes or until edges are set Do not overbake Cool on baking sheet about 1 minute Cool completely on wire racks Yield 48 servings 1 cookie per serving Per serving About 125 cal 2 g protein 16 g carb 7 g fat 9 mg chol 107 mg sodium Cookies for the Freezer Double the ingredients and prepare in 6 qt mixer bowl Enjoy some now and freeze the rest Yield 108 servings for Chocolate Chip cookies or 96 servings for Macadamia Chocolate Chunk Cookies 1 cookie per serving
• Page 44 - English - : Peanut Butter Cookies 2 cup peanut butter 2 cup butter or margarine softened 2 cup granulated sugar 2 cup brown sugar 1 egg 2 teaspoon vanilla 2 teaspoon baking soda 4 teaspoon salt 4 cups allpurpose flour Place peanut butter and butter in mixer bowl Attach bowl and flat beater to mixer Turn to Speed 6 and beat about 1 minute or until mixture is smooth Stop and scrape bowl Add sugars egg and vanilla Turn to Speed 4 and beat about 1 minute Stop and scrape bowl Turn to STIR Speed Gradually add all remaining ingredients to sugar mixture and mix about 30 seconds Turn to Speed 2 and mix about 30 seconds Roll dough into 1quot balls Place about 2quot apart on ungreased baking sheets Press flat with fork in a crisscross pattern to 4quot thickness Bake at 375F for 10 to 12 minutes or until golden brown Remove from baking sheets immediately and cool on wire racks Yield 36 servings 1 cookie per serving Per serving About 83 cal 2 g protein 10 g carb 4 g fat 6 mg chol 81 mg sodium Nutty Shortbread Bars 1 cup butter or margarine softened 1 cup firmly packed brown sugar 2 cups allpurpose flour 1 teaspoon baking powder 2 teaspoon salt 2 egg whites 1 cup chopped walnuts or pecans Place butter and brown sugar in mixer bowl Attach bowl and flat beater to mixer Turn to Speed 2 and mix about 1 minute Stop and scrape bowl Add flour baking powder and salt Turn to Speed 2 and mix about 1 2 minutes or until soft dough forms Press dough into greased 15 2 x 10 2 x 1quot baking pan Beat egg whites with fork until slightly foamy Brush dough with egg whites using only as much as needed to cover lightly Sprinkle with chopped walnuts Bake at 375F for 20 to 25 minutes Cut into bars while warm Cool on wire rack Yield 30 servings 1 bar per serving Per serving About 139 cal 2 g protein 14 g carb 8 g fat 17 mg chol 114 mg sodium
• Page 45 - English - : Lemon Cream Cheese Bars Crust 2 cups allpurpose flour 2 cup powdered sugar 1 cup 2 sticks chilled butter cut into chunks Cream Cheese Filling 1 package 8 oz light cream cheese 2 cup powdered sugar 2 tablespoons flour 2 eggs 1 teaspoon vanilla Lemon Filling 4 eggs 2 cups granulated sugar 4 cup allpurpose flour 1 teaspoon grated lemon peel 4 cup lemon juice Powdered sugar if desired Place Crust ingredients in mixer bowl Attach bowl and flat beater to mixer Turn to STIR Speed and mix about 1 minute or until well blended and mixture starts to stick together Press into ungreased 15 2 x 10 2 x 1quot baking pan Bake at 350F for 14 to 16 minutes or until set NOTE Check crust after 10 minutes and prick with fork if it puffs up during baking Remove from oven Meanwhile clean mixer bowl and beater Place Cream Cheese Filling ingredients in mixer bowl Attach bowl and flat beater to mixer Turn to STIR Speed and mix about 30 seconds Turn to Speed 4 and beat about 2 minutes or until smooth and creamy Pour over partially baked Crust Bake at 350F for 6 to 7 minutes or until filling is slightly set Remove from oven Meanwhile clean mixer bowl and beater Place all Lemon Filling ingredients except lemon juice in mixer bowl Attach bowl and flat beater to mixer Turn to STIR Speed and mix about 30 seconds Turn to Speed 2 Gradually add lemon juice and mix about 30 seconds or until well blended Pour over Cream Cheese Filling Bake at 350F for 14 to 16 minutes or until filling is set NOTE Filling may puff up during baking but will fall when removed from oven Sprinkle with powdered sugar if desired Cool completely in pan Yield 48 servings 1 bar per serving Per serving About 115 cal 2 g protein 16 g carb 5 g fat 39 mg chol 65 mg sodium
• Page 46 - English - : Sugar Cookies 2 cup butter or margarine softened 4 cup sugar 1 egg 1 teaspoon vanilla 2 cups allpurpose flour 2 teaspoon baking soda 4 teaspoon salt Place butter and sugar in mixer bowl Attach bowl and flat beater to mixer Turn to Speed 2 and mix 30 seconds Turn to speed 4 and beat about 1 2 minutes Stop and scrape bowl Add egg and vanilla Turn to Speed 6 and beat about 1 minute Combine flour soda and salt Add to mixer bowl Turn to STIR Speed and beat about 30 seconds Stop and scrape bowl Turn to Speed 2 and mix about 45 seconds Shape dough into a flat ball Wrap in plastic wrap Chill in refrigerator 2 to 3 hours Divide dough into thirds Roll each portion 8quot thick on lightly floured waxed paper Cut with cookie cutters and place on lightly greased baking sheets Bake at 375F for 7 to 10 minutes or until edges are light brown Remove from baking sheets immediately and cool on wire racks Yield 48 servings 1 cookie per serving Per serving About 50 cal 1 g protein 7 g carb 2 g fat 10 mg chol 46 mg sodium VARIATION Sugar Cookies for a Crowd Double the ingredients and prepare in the 6 qt mixer bowl Yield 96 servings 1 cookie per serving
• Page 47 - English - : RaisinApricot Oatmeal Cookies 2 cup butter or margarine 2 cup shortening 4 cup granulated sugar 4 cup packed brown sugar 2 teaspoons vanilla 2 eggs 2 cups quick cooking oats 2 cups allpurpose flour 1 teaspoon baking soda 2 teaspoon salt 4 cup raisins 2 cup chopped dried apricots Place butter shortening vanilla sugars and eggs in mixer bowl Attach bowl and flat beater to mixer Turn to Speed 2 and mix about 30 seconds Stop mixer and scrape bowl Turn to Speed 4 and beat about 30 seconds Stop and scrape bowl Add oats flour baking soda salt raisins and apricots Turn to Speed 2 and mix about 30 seconds Drop by rounded teaspoonfuls onto greased baking sheets Bake at 375F for 8 to 10 minutes or until light golden brown Yield 48 servings 1 cookie per serving Per serving About 91 cal 1 g protein 12 g carb 5 g fat 14 mg chol 74 mg sodium VARIATION Cookies for the Freezer Double the ingredients and prepare in 6 qt mixer bowl Enjoy cookies now and freeze some for later Yield 96 servings 1 cookie per serving
• Page 48 - English - : Almond Kisses 3 egg whites 2 cups sugar 1 teaspoon almond extract 2 cups sliced almonds Place egg whites in mixer bowl Attach bowl and wire whip to mixer Gradually turn to Speed 10 and whip about 2 minutes or until soft peaks form Reduce to Speed 4 and gradually add sugar beating about 1 minute Stop and scrape bowl Add almond extract Turn to Speed 10 and whip 2 minutes or until very stiff Fold in almonds with rubber spatula Drop by tablespoonfuls onto greased and floured or parchment papercovered baking sheets Bake at 325F for 15 minutes Cool on wire racks Yield 36 servings 1 cookie per serving Per serving About 66 cal 1 g protein 9 g carb 3 g fat 0 mg chol 5 mg sodium VARIATION Almond Kisses for Gift Giving Prepare as directed above using 6 qt mixer bowl Yield 144 servings 1 cookie per serving Tip After cookies are completely cooled pack in layers in covered container Freeze up to 1 month 12 egg whites 6 cups sugar 1 tablespoon almond extract 6 cups sliced almonds
• Page 49 - English - : Crispy Cheese Wafers 3 cups 12 oz shredded extra sharp Cheddar cheese 4 cup butter or margarine softened and cut up 2 cups allpurpose flour 2 teaspoon cayenne Place cheese and butter in mixer bowl Attach bowl and flat beater to mixer Turn to Speed 2 and mix about 45 seconds Turn to Speed 4 and beat about 30 seconds or until well blended Add flour and cayenne Turn to STIR Speed and mix about 45 seconds or until mixture forms a ball Divide dough in half Wrap half of dough in plastic wrap and refrigerate On floured surface with floured rolling pin roll remaining half of dough to 4quot thick about 12 x 9quot rectangle Cut into 1 x 3quot strips With floured spatula place on large lightly greased baking sheets Bake at 375F for 10 to 12 minutes or until set Let stand 1 minute Remove from pans and cool on wire rack Repeat with remaining dough Serve warm or at room temperature Yield 30 servings 2 wafers per serving Per serving About 108 cal 4 g protein 5 g carb 8 g fat 12 mg chol 126 mg sodium
• Page 50 - English - : Pie Pastry 4 cups allpurpose flour 4 teaspoon salt 2 cup shortening well chilled 2 tablespoons butter or margarine well chilled 56 tablespoons cold water Place flour and salt in mixer bowl Attach bowl and flat beater to mixer Turn to STIR Speed and mix about 15 seconds Cut shortening and butter into pieces and add to flour mixture Turn to STIR Speed and mix 30 to 45 seconds or until shortening particles are size of small peas Continuing on STIR Speed add water 1 tablespoon at a time mixing until all particles are moistened and dough begins to hold together Divide dough in half Pat each half into a smooth ball and flatten slightly Wrap in plastic wrap Chill in refrigerator 15 minutes Roll one half of dough to 8quot thickness between waxed paper Fold pastry into quarters Ease into 8 or 9quot pie plate and unfold pressing firmly against bottom and sides Continue with one of the procedures that follow For Onecrust Pie Fold edge under Crimp as desired Add desired pie filling Bake as directed For Twocrust Pie Trim pastry even with edge of pie plate Using second half of dough roll out another pastry crust Add desired pie filling Top with second pastry crust Seal edge Crimp as desired Cut slits for steam to escape Bake as directed For Baked Pastry Shell Fold edge under Crimp as desired Prick sides and bottom with fork Bake at 450F for 8 to 10 minutes or until lightly browned Cool completely on wire rack and fill Alternate Method for Baked Pastry Shell Fold edge under Crimp as desired Line shell with foil Fill with pie weights or dried beans Bake at 450F for 10 to 12 minutes or until edges are lightly browned Remove pie weights and foil Cool completely on wire rack and fill Yield 8 servings two 8 or 9quot crusts Per serving one crust About 134 cal 2 g protein 13 g carb 8 g fat 0 mg chol 118 mg sodium Per serving two crusts About 267 cal 4 g protein 27 g carb 16 g fat 0 mg chol 236 mg sodium VARIATION Pastry for Four Pie Crusts Double the ingredients and prepare in the 6 qt mixer bowl Yield 16 servings four 8 or 9quot crusts PIES AND DESSERTS